More meat and poultry processors are turning to high-pressure pasteurization (HPP). It’s no wonder with the advantages of the technology mounting, which includes a unique set of benefits to consumers and processors alike. For example, HPP offers food-safety benefits, increased shelf life and improved organoleptic benefits.
“HPP delivers these benefits without negatively impacting the flavor profile compared to chemical pathogen inhibitors and other pasteurization processes,” says Mark Fleck, HPP market development manager at Universal Pasteurization Co., in Lincoln, Neb.